"Mary Jayne's Delight" is a cherished family recipe passed down through generations, capturing the comforting essence of home-cooked meals. This dish, which likely originated in mid-20th century American kitchens, combines hearty cuts of meat with creamy cheddar cheese soup and tangy tomato sauce, creating a savory, melt-in-your-mouth roast perfect for family gatherings. Notably, Mary Jayne herself specified the exclusion of herbs like basil and oregano, giving this dish its distinctively simple, bold flavor. This no-frills, oven-baked classic is a true testament to the timeless charm of American comfort food.
Ingredients
- 3 lb chuck roast
- Salt (to taste)
- pepper (to taste)
- 2 onions (medium, chopped)
- 1/4 tsp dried basil (optional, recommended NO)
- 1/4 tsp dried oregano (optional, recommended NO)
- 15 oz tomato sauce
- 1 can cheddar cheese soup
Instructions
Step 1: Preheat & Brown the Meat
- Preheat oven to 475°F
- Place the chuck roast or steak in a baking pan and brown in the oven
Step 2: Season & Add Ingredients
- Season roast with salt and pepper
- Add chopped onions over and around the meat
- Add tomato sauce and cheddar cheese soup
- (Do NOT add basil or oregano if following the original intent)
Step 3: Bake Covered
- Cover the baking dish
- Lower oven temperature to 325°F
- Bake for 2 to 2.5 hours or until meat is tender and flavors are well combined
Tips
- Use cream of mushroom instead of cheddar cheese soup for a milder flavor.
- Add carrots and potatoes to make it a complete one-pot meal.
- Replace tomato sauce with diced tomatoes for extra texture.
- Use a Dutch oven or slow cooker if you prefer not to bake.
- Add garlic cloves or bay leaves for more depth.
- Substitute chuck roast with family steak or round roast if desired.
Transcription of the Original Recipe
Read or copy the transcription
MARY JAYNE'S DELight 3 lb. Chuck roast or family steak Brown in oven AT 475 SAlt & PEPEr Cut up 2 onion's ¼ tsp. basil - NO ¼ tsp. oregano - NO 1 can tomatoe Sauce (15 oz.) 1 Can Cheddar CHEESE Soup Cover & Cook for 2-2½ hours at 325° Salvaged Recipes 25
From Transcription to Instructions
Hi there, the original directions are very short, just "Brown in oven AT 475" and "Cover & Cook… at 325°" with a handwritten "NO" by the herbs, so in the instructions we turned that into clear, friendly steps: preheat to 475°F and brown the roast in a baking pan, season with salt and pepper, scatter the chopped onions around the meat, add the tomato sauce and cheddar soup, then cover, lower the oven to 325°F and bake 2–2½ hours. We also honored the original "NO" on basil and oregano and made explicit when each ingredient goes in so you won’t have to guess.
Nutrition
Calories: 435kcalCarbohydrates: 10gProtein: 38gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 135mgSodium: 780mgPotassium: 560mgFiber: 2gSugar: 6gVitamin A: 350IUVitamin C: 7mgCalcium: 90mgIron: 3.8mg
